nobody puts baby (swiss) in a corner

Here is the thing. I really like cheese. I like cottage, farmer’s, gouda, swiss, parmesan, young, old, salted (hook’s cheddar i’m looking at you), and yes stinky. If it has a rind, I will eat it. The strange thing is that I almost always buy my cheese at Whole Foods and it is almost always one of three types.

I need to branch out and become friends with my local cheese shop owner. I want to learn more about the cheese making process and why some cheeses are soooo much tastier than others. I also want to visit a few cheese making places (what are these rooms called?) I also plan to read a few cheese history books.

I’m going to start out with a cheese in Northern California from Cowgirl Creamery. We just visited their room? (clearly I need to educate myself) over the holiday and I was inspired to start this goal. My stomach can thank me and them later.

Cowgirl Creamery is amazing!
And, yes! Definitely make friends with the people at your local cheese shop. I did this a few months back and not only have been become some of the most awesome and passionate people that I’ve ever met, I also have learned so much about (and have gotten so much more enjoyment out of) cheese.